Effect of okra mucilage addition on antioxidant properties of purple okra (Abelmoschus esculentus L. Moench) pudding
Okra (Abelmoschus esculentus L. Moench) is a type of vegetable popular in various parts of the world. Okra has bioactive components such as flavonoids, polyphenols, and saponins that have the potential as antioxidants and anti-inflammatories [1]. Based on Utami (2018), purple okra has a higher pheno...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2025-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2025/04/bioconf_icnf2024_03003.pdf |
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